Rustic Lentil Soup
User Reviews
5
Rustic Lentil Soup
Description
Rustic Lentil Soup combines pancetta and Italian sausage to develop a rich, meaty base. The sautéed mirepoix of onions, carrots, and celery alongside fresh garlic and herbs like thyme and oregano provide depth to the broth, enhanced with tomato sauce and chicken stock. Lentils and diced potatoes add body and a variety of textures as they cook until tender.
The simmering process melds the flavors while softening the legumes and vegetables into a satisfying consistency that is neither too thick nor thin, easily adjusted by adding more stock if needed. The fresh herbs and red pepper flakes introduce subtle brightness and warmth.
This soup stands on its own as a complete meal but pairs well with crusty bread for dipping. The inclusion of pancetta and sausage delivers a smoky dimension that complements the earthiness of lentils, making the soup filling and well-rounded.
Green lentils are ideal but red or brown can work. Adjust herbs if using dried, add stock to maintain desired thickness, and the soup stores well for up to a week or freezes for two months. Omitting meat and using vegetable broth can adapt it for vegetarians.
Ingredients
- 1 tablespoon olive oil
- 2 oz pancetta cubed
- 2 cloves garlic minced
- 1 cup yellow onion chopped
- 1 cup carrot peeled and sliced, about 2 medium carrots
- 1 cup celery chopped, about 2 stalks
- ½ teaspoon thyme fresh
- ½ teaspoon oregano chopped, fresh
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper fresh ground
- 1 teaspoon salt
- 1 cup tomato sauce
- 6 cups chicken stock plus more, if needed
- 2 bay leaf fresh
- 1½ cups lentils rinsed and drained
- 1 potato peeled and diced
- 2 Italian sausage sweet or hot
Instructions
- In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crisp, about 6 to 8 minutes.
- Add the carrots, celery, and onions and cook, stirring occasionally, until soft and translucent, about 7 to 10 minutes.
- Add in the garlic and cook for another 30 seconds.
- Add the thyme, oregano, red pepper flakes, pepper, and salt and cook, stirring frequently, for another minute.
- Add in the tomato sauce and then the chicken stock. Turn the heat to high and bring the liquid to a boil.
- Reduce heat and bring to a steady simmer. Stir in the lentils and bay leaves, partially cover the pot, and let simmer for 40 minutes, stirring occasionally to prevent burning on the bottom. Adjusting the heat, as necessary.
- Stir the soup, and if too thick, add more stock. Add the potatoes and cook for another 15 minutes, or until they are tender.
- Meanwhile, remove the casings from the sausage links and form small meatballs. Cook them in a medium saucepan over medium heat with a splash of olive oil until cooked and nicely browned
- Add the cooked sausage to the soup.
- Taste the soup and add salt, if necessary. Remove the bay leaves.
- Serve with toasted, crusty Italian bread.
Notes
- Green lentils are preferred, but red or brown lentils work fine if that's what's available.
- If using dried herbs instead of fresh, halve the quantities to avoid overpowering the soup.
- Keep extra chicken stock handy to thin the soup if it becomes too thick during cooking.
- To make the soup vegetarian, omit pancetta and sausage and substitute vegetable broth for chicken stock.
- The soup will keep refrigerated up to one week and freezes well for as long as two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 791mg | 33% |
| Potassium | 754mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 2316IU | 46% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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